Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1887-09-23
OYSTERS DAINTILY DONE.
Fine Ways in Which the Fat SheII-Fish
May Feel the Fire

May Feel the Fire.
The cookery expert of the New York
Erening Post gives US a short chapter on
the succulent and savory oyster, thus:
This month, which in England is de-
voted TO st. Partridge, restores the oyster
to its popularity and eagerly anticipated
reign. 1t Is certain that the oyster sup
plies an aliment which unites all the prop
critics that are most precious for food.
Its fine delicate flesh has SAVIOR enough to
please the taste, not enough to excite or
cloy it. Excepting bread, there is no ali
mentary substance that does not at one
time or another cause indigestion, but oy-
sters never, To eat oysters, therefore, is
both physically and morally healthful.
Here Is the Breton way of dressing oy-
ssters, or what NJ. de Cussy so justly calls
ICES t'-ates dc Ia nler::" Having selected
some oysters of the largest size, drain off
the liquor in q fine cloth, and when dry
dredge them all lightly with -four. Then
cut up two or three onions very small, put
In a saucepan piece of butter the size of a
walnut, and when it melts add the oysters ;
simmer them gently, seasoning with pep
per and salt as they are in progress. When
slightly Drowned, take them from the fire,
suffer few drops of vinegar to moisten
them, and then" do your worst" The
famous composer, Nicolo, had a way of his
own of accommodating oysters He passed
his life between his piano-forte and his
saucepans, and prepared his macaroni after
this fashion: He filled each pipe with
beef marrow, goose liver, shreds of game
and trufiies, and minced oysters moistened
well with their own juice. OF this dish he
ate discreetly, with one hand over his eyes.
that his agreeable meditations might not
be disturbed.
The ways and means of preparing those
seductive morsels called oyster patties are
marvellous. Here is one dividing the
honors with oysters: Let veal sweetbreads
with plenty of cream be united to oysters.
giving an equal portion to each sprinkling
tender sliced truffies over each patty before
1t is consigned to the flaky delicate paste in
the shells. When the amiable Malherbe
says that he knows nothing better than
women and melons, it is difficult to under
stand how the Norman poet omitted oys-
tiers, living as he did so near the finest beds
and fisheries for women do not always
agree with people, and melons sometimes
do not, but who ever heard of complaint
of that kind being made against oysters?
Here Is an oyster soup that will please
all tastes, all ages: Stew two dozen chick
ems, feet in quart of water for two hours.
with an ordinary sized onion and half a
parsnip, sliced, and lightly Drowned, an
anchovy, blade of mace two cloves, two
dozen peppercorns, the rind of half a
lemon, Il dozen button mushrooms, and the
boards of four dozen oysters. Strain, take
of the fat, and put the oysters in the stew
pan with the liquor, leaving out little to
mix with two tablespoonfuls of -four for
the thickening. Simmer the oysters six
or seven minutes-if longer they become
too hard. Pour glass of sherry in the
tureen, the juice of lemon, tablespoon
full of essence of anchovy, fifteen drops of
garlic vinegar, the same of tarragon vine
gar, and quarter OF a teaspoonfnl of cay
enne. The cream of crab, mixed with
the hard part of dozen of the oysters,
pounded i'll a mortar, and added to the
soup minute Or two before the conclud-
ing boil, will exceedingly add to its rich
ness and flavor. Serve with fish force
meat balls, which will also serve with
every variety of fish soup For these chop
finely together tablespoonful of fine
breadcrtmbs, teaspoonful of equally fine
suet, another of parsley, half teaspoonful
of dried marjoram, small piece of lemon
peel, tablespoon of picked shrimps, a
small piece of cod liver, boiled, three
oysters, the hard-boiled egg yoke; season
with cayenne, salt and nutmeg, and mix
with Il beaten egg. Roll the balls to the
size Of small walnut with a little -four,
and place them in the oven for ten min
utes before serving in the soup.
In France they wash fifty-fve large
oysters in their own liquor, then strain it
into stew-pan, putting the oysters in 4
pan Of cold water; season the liquor with
a large glass or half pint of white wine
Madeira or sherry-the juice of two lem
ons, six blades of mace and a small grated
nutmeg; boil the seasoned liquor, skim
aud stir it WE'LL when it arrives at boil,
put in the oysters; give one good stir
then immediately take them from the fire,
transfer to a deep dish, and serve. They
ore not 10 boil